Parmigiano Reggiano, Barley, Butternut Squash And Pancetta Risotto

Parmigiano Reggiano, Barley, Butternut Squash And Pancetta Risotto.

The beginning of autumn is the perfect time to pull out the jumpers, pack away the picnic blankets and restock the larder with Parmigiano Reggiano. With its artisanal production and unique flavour, this cheese is the perfect addition for hearty and comforting autumnal recipes.

Parmigiano Reggiano is also highly digestible and filled with minerals and vitamins, making it a great cheese to keep on hand for an after-school snack or energy boost after a long day. With the cooler days of autumn ahead, try these warming and flavoursome recipes featuring Parmigiano Reggiano, the only Parmesan.

How To Make Parmigiano Reggiano, Barley, Butternut Squash and Pancetta Risotto:

(Serves 4)

Ingredients:

½ Butternut squash, peeled and cut into 1cm cubes

1 Sweet potato, peeled and cut into 1cm cubes

3 tbsp Olive oil

10 Sage leaves, roughly chopped, plus extra to serve

3 Garlic cloves, roughly chopped

150g Smoked pancetta cubes

Knob of butter

1 Onion, sliced

150ml White wine

400g Barley, rinsed

1.2 L Chicken stock

Parmigiano Reggiano rind, 5cm long

2 tbsp Crème fraîch

50g Parmigiano Reggiano, grated plus extra to serve

Method:

Preheat the oven to 200oC. Place the squash, sweet potato, 2 tbsp oil, sage, garlic and half of the pancetta on a baking tray and mix to coat with the oil.

Roast in the oven for 20-30 minutes until it begins to brown.

Meanwhile, melt a knob of butter in a saucepan with the remaining oil and sweat the onion until translucent. Add the remaining pancetta and cook until golden-brown.

Weird fact! I have never ever tried Butternut squash!!!Risotto is one of my faves though , and you make it sound relatively easy to make so might just give it a go!! Congratulations , someone loved this post so much they added it to our #blogcrush linky